Micropubs have recently become trendy and in recent years they seem to be popping up in towns all across the UK.
The philosophy is simple, keep it small, keep it simple. They are normally small no-frills pubs that specialize in a specific drink, such as ales, cider and beers.
In 2005, the first British micropub opened in a former butcher’s shop in East Kent by Martyn Hillier, due to the revamped licensing law. Martyn “never wanted to run a pub” so instead opened a micropub that only sold specific beer and no lager. This was a great environment for his customers and become the village hub.
A diverse range of properties have been previously hosted by clobbers, antique shops, fisherman’s workshop, book shop, barbers, railway station and newsagents. As well as one owner utilising a stable block and turning it into a micropub.
Any room, property and building can be adapted into a micropub, and with less over heads they have potential to create a great social experience.
Micropubs have come at a very exciting time for the British brewing industry. With the financial advantages, it is clear that this could be the way forward for a lot of people that want to open a pub but can’t afford to take on a traditional public house.
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